This recipe was taken directly from ‘Books for Cooks Favourite Recipes’ (a small cookery book shop in Nottinghill Gate). The colours are superb and each individual flavour can be tasted. This was a favourite side salad during summer months at the ‘Fruitmarket Cafe’ in Edinburgh when I was Head Chef there.

Toast the cumin in a dry frying pan over a medium heat until dark and aromatic, about 5 minutes. Put the toasted cumin, coriander, garlic, honey and lemon juice in a large mixing bowl. Whisking, pour in the oil in a thin stream to make a thick dressing. Add salt and pepper to taste.

Preheat a ridged cast-iron grill pan or overhead grill. Cook the courgettes and the peppers until nicely coloured on both sides. Add the grilled vegetables to the spiced dressing with the tomatoes and spring onions. Toss well to coast. Arrange the salad on a large platter and garnish with coriander sprigs.